Grilled Mezcal-Marinated Grasshopper Tlayudas with Oaxaca Cheese

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A smoky tlayuda topped with mezcal-marinated toasted grasshoppers and melted Oaxaca cheese, capturing the essence of Oaxacan street food. This mexican-inspired street food ready in about 30 minutes pairs mezcal, toasted grasshoppers (chapulines), shredded Oaxaca cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 2 Mexican cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, combine 1/4 cup mezcal with 1/2 cup toasted grasshoppers. Let marinate for 15 minutes to infuse smoky flavor.
  2. Step 2: Preheat a grill or grill pan over medium-high heat. Lightly brush one side of 1 large tlayuda tortilla with 1 tbsp vegetable oil.
  3. Step 3: Place the oiled side down on the grill and cook for 2 minutes until slightly charred and crisp.
  4. Step 4: Flip the tortilla and evenly spread 1/2 cup refried black beans over the grilled side.
  5. Step 5: Scatter the mezcal-marinated grasshoppers evenly over the beans, then sprinkle 1 cup shredded Oaxaca cheese on top.
  6. Step 6: Close the grill lid or cover with foil and cook for 5 minutes, until the cheese melts and the tlayuda is warm through.
  7. Step 7: Remove from grill and sprinkle 2 tbsp chopped fresh cilantro and 1/2 tsp sea salt on top.
  8. Step 8: Serve with 4 lime wedges to squeeze over the tlayuda, adding bright acidity to balance the smoky, savory flavors.

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Frequently asked questions

How long does Grilled Mezcal-Marinated Grasshopper Tlayudas with Oaxaca Cheese take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Mezcal-Marinated Grasshopper Tlayudas with Oaxaca Cheese?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mezcal from drying out.

Can I substitute ingredients in Grilled Mezcal-Marinated Grasshopper Tlayudas with Oaxaca Cheese?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Mezcal-Marinated Grasshopper Tlayudas with Oaxaca Cheese for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Mezcal-Marinated Grasshopper Tlayudas with Oaxaca Cheese?

Mexican street food like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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